Methi Paneer Bhurji Recipe in Creamy Gravy
A tasty creamy paneer bhurji recipe famous in North India. Addition of fresh fenugreek leaves lifts the dish up and makes it more healthy.Pack it in your lunch box or your kids lunch box along with phulka and salad.
The Methi Paneer Bhurji Recipe is a delicious recipe of North Indian that is made with a combination of spices in a rich creamy tomato gravy. The addition of fresh fenugreek leaves in the creamy tomato gravy, blends perfectly well with the paneer.
Serve the Methi Paneer Bhurji in Creamy Gravy along with Phulkas and a Summer Lettuce Salad for a wholesome weeknight dinner or even make it for parties when you have friends and family over.
If you like Paneer Recipes, then you must try some of our favorites -
15 M
40 M
55 M
4 Servings
Ingredients
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For Gravy
- 1 cup Homemade tomato puree
- 1 Onion , roughly chopped
- 2 cloves Garlic
- 1 inch Ginger
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Red Chilli powder
- 1/4 teaspoon Garam masala powder
- Salt , to taste
- Oil , for cooking For Paneer Bhurji
- 2 tablespoons Fresh cream
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 inch Ginger , grated
- 1 Green Bell Pepper (Capsicum) , finely chopped
- 1 Tomato , finely chopped
- 3/4 cup Methi Leaves (Fenugreek Leaves) , finely chopped
- 2 teaspoons Kasuri Methi (Dried Fenugreek Leaves)
- 200 grams Paneer (Homemade Cottage Cheese) , crumbed
- Salt , to taste
- Red Chilli powder , to taste
- Oil , for cooking
- 4 sprig Coriander (Dhania) Leaves , finely chopped
How to make Methi Paneer Bhurji Recipe in Creamy Gravy
To begin making the Methi Paneer Bhurji Recipe in Creamy Gravy, first prep all the ingredients as per instructions and keep them ready for cooking.
Make the homemade tomato puree and the homemade paneer. Crumble the paneer and keep aside.
The next step is to make the gravy. In a heavy bottomed pan, heat a teaspoon of oil on medium heat. Add the onion, garlic and ginger and saute the onions until they are lightly browned and caramelized.
Once the onions are caramelized, turn off the heat. Allow it to cool a bit and grind in the small jar of the mixer grinder to make a smooth onion paste.
Into the same heavy bottomed pan, add little oil and add the onion paste back turn the heat back to medium. Add the turmeric powder, red chili powder and garam masala powder. Saute for a few seconds in the onion paste mixture and then add the tomato puree. Stir well to combine and bring the tomato mixture to a boil.
You can optionally add a tablespoon of butter to give it a richer taste. Add the salt and adjust the spices to suit your taste. Stir in the cream, turn off the heat and keep the gravy mixture aside.
The next step it to make the Paneer Bhurji.
Heat oil in a heavy bottomed pan, add the cumin seeds and allow it to crackle. Once the seeds crackle, add the chopped onion, bell peppers, ginger, green chilies and saute until they are soft and cooked through.
Once done, add the tomatoes, turmeric powder, fenugreek leaves, kasuri methi and stir fry for 3 to 4 minutes until the methi leaves wilt down and soften. Stir in the crumbled paneer, salt and chili powder and combine all the ingredients well.
Once the paneer bhurji is done, add this to the spicy creamy tomato gravy. Give the Paneer Bhurji Gravy a brisk boil and turn off the heat. Check the salt and spices once again and adjust to suit your taste.
Once done, stir in the chopped coriander leaves into the Methi Paneer Bhurji and serve warm.
Serve the Methi Paneer Bhurji in Creamy Gravy along with Phulkas and a Summer Lettuce Salad for a wholesome weeknight dinner or even make it for parties when you have friends and family over.
